Lemon And Orange Roughy Fillets

• 1 small carrot, finely shredded
• 1 c. quick-cooking couscous
• 3/4 tsp. onion salt
• 1/8 tsp. lemon-pepper seasoning
• dash of ground nutmeg
• 1 c. water
• 1 lb. fresh skinless orange roughy, flounder, red snapper or salmon fillets (about 1/2-inch thick)
• 1/2 lemon
• 1 tomato (optional)

1. Combine
2. carrot,
3. couscous,
4. onion
5. salt,
6. lemon-pepper seasoning
7. and
8. nutmeg. Add water and stir, then divide into 4 individual
9. au
10. gratin
11. baking
12. dishes,
13. sprayed with nonstick coating.
14. Cut
15. fish
16. in
17. 4
18. equal portions and place on top of couscous
19. mixture
20. in each dish, tucking under any thin edges. Cut lemon in 4 slices and place one slice on top of each piece of fish. Cover with foil and refrigerate 3 to 24 hours.

carrot, couscous, onion salt, lemonpepper seasoning, ground nutmeg, water, fresh skinless orange roughy, lemon, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=349 (may not work)